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Saturday, December 31, 2011

This is a recipe repost from several years ago but I think it is worth a reminder today that tomorrow is the day to heat up a pot of oil, make a batch of raisin fritter batter and call your friends and family over to celebrate a new beginning to the new year.
Every year we open up our shop to our extended family. I use a campstove to heat the oil and ask everyone else to bring something savoury to share for a late afternoon meal after the little ones have napped.

Add the raisins and 4 cups of flour and beat hard with a wooden spoon.

Stir in the remainder of the flour and cover with a lid or plastic wrap and allow to double for about an hour.

Heat the oil to 375 and using two tablespoons drop spoons of batter into the oil. When cooked on one side, they will naturally turn over. Test the first few with a toothpick to be sure they are cooked in the center. If they are not quite cooked in the middle, try making them slightly smaller. Do not overcrowd your pot. (see photo)

Once evenly browned, remove them using a slotted spoon to paper towel.

You can roll them immediately in sugar or allow everyone to have their own technique for dipping into sugar while eating them. If you want to freeze the leftovers, roll them in sugar first.

This has been a wonderful year for the Mennonite Girls Can Cook. We are overwhelmed with gratitude for the opportunity this blog has allowed us. Without all of you who support us we wouldn't have a reason to post our recipes here or have a book that we can use to fund raise for feeding hungry children. We are so blessed by your friendship and we pray that we will continue to be a blessing to you through sharing what God has given us in our faith and heritage.

Thursday, December 29, 2011

Most of us don't have a brick oven to bake our pizza's in. I have to ask....does anyone out there have a brick oven, or an old fashioned wood cook stove with an oven on one side? We used to go to a cabin in the interior of BC during the holiday. The cabins source of heat and cooking was an old cast iron cook stove. While Scot kept the stove at a constant heat on one side, I'd place a turkey into the oven cavity and we would enjoy the juiciest turkey. We made all our meals during those holidays in that stove, including fire roasted pizzas. I've often thought how neat it would be to look for an old stove like that and build it into an outdoor kitchen.

Our BBQ retired at the end of summer and we decided to replace our gas grill with a modern charcoal grill called The Big Green Egg.

My husband has been turning out the closest thing to fire roasted pizza's I've ever eaten.

Don't panic! If you didn't get a Big Green Egg for Christmas you can use your gas grill

and your oven will work too. I've used all three methods with success....but do try grilling your next pizza....it adds another element of flavour.

Ingredients for crust:

1 cup very warm water

1 tsp instant yeast

1 tsp salt

1 tbsp olive oil

1 3/4 cup white flour

1/4 cup whole wheat flour

1 cup semolina flour

Method:

Stir together water, yeast and salt. Stir in the oil. Mix the flours together and then add to the liquid mixture.

If using a mixer, fit with dough hook and mix on low until dough comes together into a smooth ball. You can also just use your hands and knead it together until your dough is smooth. With either method you may need to add a little more flour. Your dough will be elastically smooth, but not really sticky. Pour a small amount of olive oil into your palm, pick up the dough ball and coat lightly, and then place back into the bowl and allow to rise about and hour.

Note: I often make my dough a day or two ahead of time. Just mix and put into an air tight container in the fridge. Take out, remove lid and leave on counter for an hour. It will rise nicely. Punch down when you are ready to put onto your pizza peel.

Ingredients for topping:

1/2 pound lean ground beef

1/4 pound ground hot Italian sausage

hot and mild pepperoni sticks, sliced thinly making one cup

1/2 cup red onion, diced

1 cup sliced mushrooms, optional

1/2 cup black olives, optional

1/3 cup red pepper, diced, optional

3/4 cup garlic and herb pizza sauce

1/3 cup grated Parmesan cheese

1 1/2 cups grated mozzarella cheese

Method:

In a large skillet fry together ground beef and Italian sausage. When it is about half way cooked add onions, mushrooms, olives and peppers. Continue to cook over medium heat. Add thinly sliced pepperoni sticks. Remove from heat. This can be made ahead of time or put onto the crust as soon as it's ready.

To assemble pizza using a pizza stone for all methods of cooking:

If you are using your BBQ, place the pizza stone right on the racks. Turn the gas grill on either side as you want to bake the pizza over direct heat. If you can, raise your rack to the highest level. When your grill is 400-450º your stone will be hot enough for baking. If you have 'The Egg' get your grill up to 500º If using your oven place your pizza stone in and heat oven to 450º.Once your heat source is at temperature your stone will be very hot and ready for you to slide your pizza on.

While your stone is heating in your heat source assemble your pizza on a pizza peel. If you don't have a peel, assemble pizza on the back side of a cookie sheet. Rub the flat service you are using with olive oil and sprinkle with corn meal.

Take your dough and in your hands or on a lightly greased counter top shape into a roughly round shell.

Place pizza dough onto your peel and press to extend it to the edges and flatten it out best you can. It may look rustic....I like it that way!

Spread with pizza sauce, Parmesan cheese, meat mixture and then top mozzarella cheese.

Working quickly open your heat source and slide the pizza onto the hot stone.

Close and allow pizza to bake. Check your pizza after 10 minutes. Over a gas grill you want to make sure the underside is not burning. If it is, you may want to turn off one side of your gas grill and bake for the last 10 minutes over indirect heat.

At about 20 minutes lift one corner of your pizza to check if it's done. Time may vary with the thickness you make your crust. We like a thinner crispy crust so sometimes I only use 1/2-3/4 of the pizza dough per pizza. If you like a thick pan style pizza crust, use all the dough for one pizza, making sure it is baked all the way through.

The pizza stone will be very hot. Leave the hot stone in your heat source and just slide pizza onto a pizza pan. Eat while it's hot!

Wednesday, December 28, 2011

With New Year's just around the corner...here's an appetizer dish that might just fit into your menu plan. It's great to take along to a party...or to serve before an Asian style meal. It was given to me by a friend a few years ago...and I have served it on numerous occasions. It's Oriental...it's different...and it's good.

Ingredients:

250 ml / 8 oz. light cream cheese

2 Tablespoons sour cream

1 tablespoon curry powder

2/3 cups mango chutney

1/3 cup chopped green onions

1/3 cup golden raisins

1/3 cup pecans, chopped

Method:

Mix cream cheese, sour cream and curry powder together until well blended.

Method:Roll thawed sheet of puff pastry on a lightly floured surface to approx. 12-14 inches square. Spread chopped nuts in circle in center of pastry. Top the nuts with the jam/preserves. Place brie circle centered on the jam. At this stage you can use some of the pastry to cut out a decoration for the top. Fold up the edges of the pastry to cover the brie completely. Flip the Brie wrapped in pastry over. Add decoration if you like. Place the Brie on parchment lined baking sheet. Brush the pastry with beaten egg mixture. Bake in 400 degree oven for 20-30 minutes or until the pastry is golden brown.

Note: I prefer to scrape off some of the rind especially from the top where the jam and nuts will rest. I like the idea of the jam permeating the brie easier in the baking process. Although I didn’t have red grapes when I prepared my Brie but it would be a very nice accompaniment.

Wednesday, December 21, 2011

Just last week Anneliese shared a post on Last Times! I think most of us could hardly read that post without a dry eye. Today I am sharing a recipe post, which I remember fondly when Helen, our MIL said that she would no longer be able to make her cherry cheese cake. I remembered this as our 'last' time, enjoying her specialty cake, and am still savoring those last bites.So I visited with her this past month, and asked her permission to use her recipe, her pans and tools. She was more than delighted that I would consider keeping this Christmas recipe alive in our family. So I followed her recipe, as she described with full details each step, and realized that I could continue serving Helen's most delightful cheese cake. The beauty of this recipe is that you can make this in advance, a few days before your event. With a bit of optimism, we have been able to revive her recipe for our next Christmas gathering.

Now you know why some of Helen's tools hold a high price. This orange lifter is called a Kuchenretter, made in Germany, which is a must in every kitchen. It lifts the cake with ease as it slides onto your platter.

Tuesday, December 20, 2011

Biscotti became rather popular in the local coffee shops a number of years ago and I still love this "Italian dunking cookie" with a good cup of coffee. If you prefer plain biscotti ( the way I got the recipe years ago) omit the orange juice and the last four ingredients, adding 1 cup ground almonds.

Ingredients:

3 eggs

1 cup sugar

3/4 cup vegetable oil

3 Tbsp frozen orange juice concentrate

1 tsp almond extract

3 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup coarsely chopped, toasted almonds

1 cup finely chopped dried apricots

3 squares Baker's white chocolate, chopped

3 squares Baker's white chocolate melted for drizzle (optional)

Method:

Mix first three ingredients with mixer, adding in the orange and almond extract.

Add combined flour, baking powder and salt, then the chocolate, nuts and apricots.

Stir until well mixed. Mixture will be sticky.

Spoon in two rows, side by side, on greased and floured cookie sheet.

With floured hands, shape into logs.

Bake at 350 F for 30 minutes.

Cool 5 - 10 minutes, then cut into diagonal slices.

Separate the slices and spread them out, cut side down, on cookie sheet/sheets.

Bake at 275 F for another 30 minutes, or until just slightly toasted underneath. Flip sides, in between, if desired.

Drizzle (or dip one end) with melted chocolate and allow to harden before storing.

Store in cookie jar or plastic bag in a dry, cool place. These keep a long time.

Sunday, December 18, 2011

JOY

Joy is a recurring theme
and response to Jesus and what he has done for us. Look at the joy in
these verses from the Bible. Take a moment to read through them.

Sing for joy and be glad, O daughter of Zion; for behold I am coming and I will dwell in your midst,” declares the LORD.Zechariah 2:9-11
When they saw the star, they rejoiced exceedingly with great joy.Matthew 2:9-11
You will have joy and gladness, and many will rejoice at his birth.Luke 1:13-15
For behold, when the sound of your greeting reached my ears, the baby leaped in my womb for joy.Luke 1:43-45
And the angel said to them, “Fear not, for behold, I bring you good news of great joy that will be for all the people.Luke 2:9-11
Be glad in that day and leap for joy, for behold, your reward is great in heaven.Luke 6:22-24
At that time Jesus, full of joy through the Holy
Spirit, said, “I praise you, Father, Lord of heaven and earth, because
you have hidden these things from the wise and learned, and revealed
them to little children. Yes, Father, for this was your good pleasure.Luke 10:20-22
In the same way, I tell you, there is joy in the presence of the angels of God over one sinner who repents.”Luke 15:9-11
These things I have spoken to you so that My joy may be in you, and that your joy may be made full.John 15:10-12
“I am coming to you now, but I say these things while I am still in the world, so that they may have the full measure of my joy within them.John 17:12-14
And the disciples were continually filled with joy and with the Holy Spirit.Acts 13:51-52
Be joyful in hope, patient in affliction, faithful in prayer.Romans 12:11-13
Now may the God of hope fill you with all joy and peace in believing, so that you will abound in hope by the power of the Holy Spirit.Romans 15:12-14
…fixing our eyes on Jesus, the author and perfecter of faith, who for the joy set before Him endured the cross, despising the shame, and has sat down at the right hand of the throne of God.Hebrews 12:1-3
and though you have not seen Him, you love Him, and though you do not see Him now, but believe in Him, you greatly rejoice with joy inexpressible and full of glory,1 Peter 1:7-9

Remember this Christmas season when you see a star, man made or God made, pause to rejoice.
When you see a babe think of our Savior and rejoice.
When you see gifts beautifully wrapped think of the very best gift of all we have been given from God through Jesus and rejoice.

REJOICE with the angels.REJOICE with the shepherds.REJOICE with Mary and Joseph.REJOICE and again I say REJOICE!

Begin by making stuffing. Melt butter in a non stick fry pan. Add chopped vegetables and saute until onions are transparent. About 5 minutes. Add thyme and pepper. Remove from heat and stir in bread crumbs. Allow mixture to cool completely before stuffing hens.

Wash and pat dry hens inside and out. Paper towel works well for this.

Salt and pepper hens all around and place breast side up in a roasting pan.

Scoop cooled stuffing into the cavity of each hen. Do not pack it in. If there is left over stuffing, place it into a greased piece of foil and bake along side.

Melt the 1 tbsp of butter and drizzle over each hen. Strip thyme stems of leaves and sprinkle 1/2 tbsp fresh leaves over each hen. The butter will help them to stick to the skin. Tie the two little drum sticks together with kitchen twin to keep the hen from loosing it's shape and stuffing.

Bake covered in 400º oven for 30 minutes. Remove lid and bake another 30-40 minutes. To test insert an instant-read meat thermometer into the thigh of the hen, (not touching bone). It should read 180ºF.

Method for cranberry sauce:

In a small sauce pan stir together orange juice and sugar until sugar is mostly dissolved.

Add washed fresh cranberries. Over medium heat bring to a slow boil. The berries will begin to make a popping sound as they get hot. Reduce heat and continue to cook for 15 minutes.

Stir in orange zest. Serve warm.

To serve hens either plate the whole hen and allow guests to share at table, or remove stuffing, and using kitchen shears cut hen in half down the breast bone and divide between plates.

To make this gravy saute sliced mushrooms in a tbsp of butter for about 8 minutes. Add 1 cup of cream and 2 tbsp cooking sherry. Salt and pepper to taste. Simmer for 10-15 minutes until mixture begins to reduce and thicken. Spoon a small amount over each serving of potatoes.

For vegetables try sugar glazed squash and brussel sprouts, which are not only healthy and delicious but add beautiful colour to your plate.

Garnish plates with fresh parsley, fresh thyme and a few shreds of orange zest.

Friday, December 16, 2011

Many years ago, a friend showed up at a Christmas party bearing a tray of these thin and tasty treats. She explained that she had no Christmas baking in her freezer...but this was one recipe she could whip up and bring on the spur of the moment. The almond roca squares were soon gone and she went home with an empty tray...but she left the recipe behind. I have made these many a Christmas since...though I am sure they would be good at any time of the year!

1 package graham wafers

1 1/2 cups sliced almonds

1 cup butter (the real thing)

1 cup brown sugar

1 1/2 cups chocolate chips

Line 11 x 17 inch bar pan with parchment paper.

Lay graham wafers in bar pan, cutting crackers to fit snugly.

Sprinkle with almonds and set aside.

Put butter and brown sugar in a saucepan, and bring to a boil while stirring.

Pour carefully over the almond/wafer base.

Place in a 350° F oven for 8-10 minutes, or until bubbly all over.

Remove from oven and sprinkle evenly with chocolate chips.

Let sit for a minute to melt the chocolate.

Then run tines of a fork through the chips to spread.

Cool to room temperature.

Place in freezer for 10-15 minutes to harden chocolate topping.

Invert the pan onto a cutting board, and cut between wafers with a sharp knife or pizza cutter.

Wednesday, December 14, 2011

This is a quick and simple homemade treat to serve over ice cream and a lovely gift to give from your kitchen! I am already dreaming of all the different toppings I can make..maybe chocolate with jalepeno! I'll be back in summer with more ideas:)

Melt chocolate chips and butter (or coconut oil) in microwave for 30 seconds. Stir and microwave another few seconds and stir again until chocolate chips are melted and mixture is smooth. You might need a few more seconds in the microwave but be careful it doesn't burn.

Add vanilla and stir till well blended.

Pour into a glass jar and cover with a lid, I used a jam jar, it's important to pour into a microwavable container.

You do not need to refrigerate as it will keep a few weeks in the pantry.

The next time you have a yearning for this delightful topping just reheat in the microwave (remember to remove the lid) for a few seconds till it's liquid again.

Cream butter and sugar. Add vanilla, flour, salt and nuts. Mix well. Form into small balls. Place on un-greased cookie sheet. If you want you can flatten them a bit. Bake at 400 F 12-15 minutes. While still warm roll in powdered sugar. After cool, roll again in powdered sugar. Yields approx. 4 dozen.

Monday, December 12, 2011

This is a really nice dip for a festive gathering. In our circle of friends it has become as popular as Spinach Dip.

1 cup mayonnaise

1 cup sour cream

1 tablespoon Beau Monde Seasoning (found in bulk food stores)

2 tablespoons chopped parsley

3 tablespoons minced dried onion

2 teaspoons dried dill weed

1 or 2 can of flakes of chicken (optional), or 2 cups of leftover chicken, I always put it in.

Combine all the ingredients together. Mix well, chill until serving. It is a good bread dip using french bread, pumpernickel, the choice is yours. It also works very well with chips and veggies (the best choice) as well.I made this for a progressive supper and doubled the recipe, and there was not a lick left. When I doubled the recipe it served 12, but would easily serve more. I think we may have over done it a wee bit :)

Sunday, December 11, 2011

I had invited my beloved's mom... aunts and his cousin over for lunch.

They had requested that we get together so that I could sign a few books for them.

Their suggestion was a local restaurant.

I had agreed and then felt that a visit at home would be more conducive to conversation and relaxation.

OH. .the weekend seemed so busy already.

Did it matter if we met in a restaurant?

It did.

What I realized is that the rushing around to make a home special is not wrong when it is a gift of honoring guests. There are lots of moments where I can relax and reflect on what the Saviour coming to earth as a baby means to me. . .

but it is okay to have times of rushing around too in preparations.

I silently thanked the Lord for the opportunity to have these special ladies in our home. I felt they deserved to feel that an effort had been made on their behalf.

Instead of feeling stressed and frustrated . .

I felt peaceful . . knowing that it mattered. My motives were honest and God was okay with my rushing and hurrying.

They came.

We shared a simple meal together.

We looked at photos together.

We talked about family and those we missed.

As they left . ..

I knew that it had mattered and already looked forward to having them over again.

What good is a warm and comfortable bungalow if I don't open our door?

My desire was not to impress . ..

but rather to bless.

In the rush of it all . .

God prepared my heart.

I was reading in 2 Corinthians 9 this week and the last four verses struck me in a new way.

Saturday, December 10, 2011

The first time I made Brandy Snaps was purely by accident since I added the wrong amount of flour and my cookies spread like wild fire on the pan and turned into delicate pieces of flat lace. I wasn't sure if I should serve them or dump them. . .but when I tasted them I thought they were delicious and quite pretty on a plate. That was nearly 30 years ago and have since discovered there was a name for my mistake. These little lacy cookies can be left flat or made into these pretty little cases that hold a perfect bite of whipped cream.

2 tablespoons sugar

2 tablespoons white corn syrup

1/4 cup butter

2 teaspoons brandy or alternately 1 teaspoon vanilla

1/4 cup flour

Preheat oven to 350.

Line two cookie sheets with parchment paper.

Put the sugar, corn syrup and butter into a small saucepan and stir.

Stirring to avoid the sugar from burning. .heat over medium heat until it is bubbling.

Beat in flour and flavorings until smooth.

You will only make 6 cookies per cookie sheet. One teaspoon of batter per cookie.

Watch the cookies closely. ..they will turn from caramel colored to dark brown very quickly. Aim to have them a nice caramel color.. ..about 6 minutes.

Remove the pan from the oven. .wait a few seconds and then roll one at a time over a wooden spoon handle. . .and then remove to cool on a rack.

Repeat until they are all rolled. You will have to work quickly. If they become too hard . .put them back in the oven for half a minute.

Once cool. ..use a pastry bag with a thick tip to fill with sweetened whipped cream that has been stablized with wipping cream stablilzer. .and chill until serving. Don't fill more than an hour before serving. Preferably, have the cream in the pastry bag ready to fill them and do that just before serving

The remaining lacy shells or cookies keep well in a airtight container for several days.﻿

Thursday, December 8, 2011

It's a colourful and fun way to serve up a variety of tastes and textures.

The kabobs can be prepared ahead of time and stored in the refrigerator

until you are ready to serve them

Method:

Use 3 or 4 inch long toothpicks or skewers or, if you like, find some fancy Cocktail picks and use them. The thinner the skewer, the easier it is to thread mushrooms and hard cheeses which tend to crumble if the skewer is too thick.

Another tip is to anchor the ends with something like a cherry tomato or grape that will keep everything else in it's place.

For each kabob, choose 3 or 4 of the following; keeping in mind flavours that will enhance each other:

prosciutto wrapped melon balls

grape tomatoes

cold cuts such as Italian salami, prosciutto, roast beef or chicken. Fold each slice into quarters or weave on the skewer so that they don't tear and fall off

cheese cubes - soft cheeses such as havarti, German butter cheese, mozzarella or bococcini work best

cooked shrimp or prawns

red, green or yellow pepper pieces

red onion or green onion

mushroom pieces - either raw or very briefly wilted

fruit - grapes, pear, apple, orange or pineapple

hard boiled egg quarters

dill pickles or pickled vegetables

marinated artichokes

canned baby corn

meatballs

cubed cooked chicken

fresh basil leaves

zucchini or cucumber pieces

These are just a few suggestions - use your imagination and be creative with the flavour combinations.

Place kabobs on platter or long tray and drizzle sparingly with a vinagrette salad dressing or a flavoured olive oil (purchased or make your own by adding a tsp. of lemon juice and some garlic or dill weed to the oil). Refrigerate until serving time.

Tuesday, December 6, 2011

I must say that these cookies of all of my mom's cookies are still my personal favorite. A soft buttery cookie filled with her homemade Damson Plum Jam. This summer I asked my mom to teach me how to make the jam just so these cookies would always be in the family. There is nothing out of the ordinary special about them, just simple and good that comes with good memories of my mom making them. Perhaps it is all the love that goes into her cookies that makes Christmas special for us.

1 cup butter

1 cup sugar

2 eggs

2 cups flour

2 teaspoons baking powder

Cream the butter and sugar together really well for a couple of minutes until it is light and fluffy in color.

Add eggs in one at a time and beat well.

Sift together the flour and baking powder, gently stirring that in to the butter mixture.

Chill over night. Dough is very soft to work with it needs to be in the fridge overnight or several hours.

Form into little 1 inch balls and make a dent using you finger.

Fill with Damson Plum Jam or your personal favorite.

Bake at 350 for 8-10 minutes.

Let cool on cookie sheet for a minute before you remove it to the cooling rack.

Pour boiling water over raisins. Allow to stand for 5 minutes. Drain well.

Do not add to filling. Once you have the pastry shells made, place raisins into each shell. This will keep them uniform.

Pastry: this is Lovella's favorite pastry recipe that came from our friend Dorothy, but you can use your favourite pastry recipe.

5 cups flour

4 tbsp brown sugar

2 tsp salt

1 tsp baking powder

1 pound lard

1 egg

1 tbsp white vinegar

water

Method for Pastry:

Measure flour, sugar, salt and baking powder into a large bowl.

Cut in cold lard until you lard is broken up into pea sized pieces.

In a glass measuring cup beat 1 egg well. Add vinegar and then enough cold water to make 1 cup.

Pour water mixture over flour mixture and stir, incorporating all the dry ingredients. Use your hands to pull the dough together into a ball.

Sprinkle some flour on your counter or pastry mat. Roll out 1/3 of the dough fairly thin. Using a cup or fluted cookie cutter, but out rounds and place into lightly greased tart tins.

To ensure that each tart gets the approximately the same amount of raisins, I spoon the raisins into the bottom of each unbaked shell. (About 5-8 raisins, depending on the size of your shells.

Pour the butter tart filling over each raisin filled shell.

Bake at 375º for 18-20 minutes. Let rest in pan for 5 minutes then remove to cooling rack.

This filling recipe makes 2 dozen tarts. I often double or triple the recipe as they freeze well for several months. You will have left over pastry. Shape into discs or line a pie plate or two. Wrap well and freeze.

Let's stop and listen, close our eyes and mind to that quiet place.
I too, become so quickly caught up in the busyness of the season.

We have traditionally observed the advent wreath and the lighting of the candles.

We would gather together on a Sunday evening for a simple meal,

consisting of some Christmas specialties, with some scripture and prayer.
One candle is lit each week representing

Hope, Love, Joy, Peace
Things have changed as they have all become adults and have their own lives.

But still, we gather together with those that are close by and share this special evening.

What does Advent mean to you?

Light a candle and say a prayer for a friend,
Do you have friends dealing with health issues?
Read a quiet meditation for yourself.
Play your favorite Christmas music.
Call someone who needs that word of encouragement from you.
Is this an opportunity to restore a relationship?
Bake a few cookies for those single mom's and dad's.
Give to a cause you believe in.
A meal for the homeless?
Coffee with some neighbors?
Drop a few coins in the Red Kettles as you hear the bells ringing.
Give a passionate smile and helping hand to the elderly.

~~~Dear Lord in this season of business and anticipation, renew my sense of wonder and excitement.Help me to slow down enough to open my eyes.Fill my heart with gratitude for each day, each month, each year of life.I pray that a spirit of gratitude will fill my heart as I fill my home with sights and sounds of Christmas.May my home, and my family as well as my spirit continue to magnify YOU,not just during this season, but all through our lives. Amen

Saturday, December 3, 2011

For a long time I have wanted to make these pies. Thought it would be a fun way to serve pie for my next dinner dessert. These little pies are also perfect to give as gifts especially now at Christmas. Once they are baked and cooled down you can close them with the lids and add a ribbon if given as gifts. Or you can freeze the extra and have them ready when a pie craving hits.
This is not so much a recipe as an idea of a fun way to serve dessert or give as a gift from your kitchen! You can use this idea for apple crisp or graham wafer crumbs layered with pudding and whipped cream. Or make savoury pies..so many ways to use these jars other than jam.

What you need:

Your favorite pastry dough

Canned cherries or any other fruit pie filling..I chose cherries because they look festive and because I really like them:)

Wide mouth jam jars

What you do:

Roll out your pastry like you would for pie. Cut out circles that fit your jars. Push the dough circles into your jars pressing the dough to the bottom and sides to form the crust. If you don't want to cut out the circles, just push pieces of dough into the jar covering the bottom and sides.

Spoon your filling into the dough lined jars.

Using the screw-on ring for the jar, cut a circle of dough and place on top of the filling, pushing down the edges a bit to form the top crust.

Cut a vent on top crust, I used a little tree shaped cookie cutter.

Brush with melted butter and sprinkle a little coarse sugar over top.

Place jars on a cookie sheet and bake at 350º for 40 to 45 minutes.

Remove from oven, let cool.

Serve in jars with a scoop of ice cream or run a knife around the edges and slide pie out to serve on a plate.

Friday, December 2, 2011

Anytime you are willing to do this much work, it has to be something very tasty . . . and these will not disappoint. This cream cheese pastry rolls out easily. I like that you can make the pockets ahead, freeze them unbaked and pop them in the oven when needed. These have been a family favorite on Christmas Eve for many years.

Thursday, December 1, 2011

This is an old family recipe - a favourite of my mother-in-law. I remember her making it often from the time I first sat at her table in 1963.

She always called it Syrup Platz, although I don't really know why since it is more a cake than a 'Platz'.

I found her hand written recipe (in German, of course) tucked into her Mennonite Treasury Cookbook. It is stained and yellowed and so typical of how her generation preserved recipes.On the side she has noted a couple of forgotten ingredients... salt - no amount given, cloves - a little.

The bake time and oven temperature are written across the top. No method instructions.

I know today our recipes are so neatly electronically saved, but I wonder if in future years our descendants will have the same emotional connection to them that I have when I hold my mother-in-law's recipe in my hand.

Syrup Platz Cake

1 cup brown sugar

1 cup syrup (always made with Roger's Golden Syrup - only available in Canada - but corn syrup would work as well)

2 eggs

1/2 cup oil

1 1/3 cups buttermilk

3 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp salt

Beat eggs with brown sugar

Add syrup, oil, buttermilk beating until smooth

Add blended dry ingredients and hand mix until smooth

Turn into a 9x13" baking pan and bake at 350 degrees for 30 minutes or until top springs back. (do not over bake as it tends to turn too brown on the bottom)

Wonderful with a dollop of whipped cream or ice-cream - serve warm or cold.